Delicate and fragrant quiche with chanterelles

This quiche of chanterelles will disappear from the table in minutes. After all, it has a crispy shortcrust pastry crust, aromatic mushrooms and a delicate cheese filling.

• Recipe author: Yulia Magay
• After preparation, you will receive 6 servings
• Total recipe preparation time: 80 minutes

Ingredients

• Flour 150 g
• Salt ½ tsp spoons
• Baking powder 1 tsp spoon
• Butter 100 g
• Sour cream 70 g
• Onions 1 piece
• Hard cheese 200 g
• Chanterelles 350 g
• Vegetable oil 1 tbsp. spoon
• Butter ½ tbsp. spoons
• Salt to taste
• Ground black pepper to taste
• Sour cream 350 g
• Eggs 2 pieces
• Flour 1 tbsp. spoon
• Ground nutmeg ¼ h. spoons

Cooking method

• Sift flour, mix with salt and baking powder. Rub by hand with chunks of cold butter to make crumbs.

• Add sour cream and knead to a soft dough. Roll it into a ball, wrap with cling film and refrigerate for 20-30 minutes.

• Chop the onions into small cubes. Grate the cheese on a coarse grater. Coarsely chop the mushrooms.

• Heat oil and butter in a skillet. Fry the onions until soft for 3-4 minutes.

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• Add chanterelles. Fry for 5-7 minutes over high heat until the liquid evaporates.

• Season the mushrooms with salt and pepper to taste, remove from heat and cool.

• Roll out the dough into a thin layer and place in a round shape. Press to the sides and bottom, remove the form for 10-15 minutes in the refrigerator.

• Whisk sour cream with eggs, flour and ⅔ cheese until smooth, add nutmeg and black pepper.

• Remove the mold from the refrigerator. Put the fried mushrooms on the dough, fill them with sour cream filling, sprinkle everything with the remaining cheese.

• Bake the cake in an oven preheated to 180 ° C for 35–40 minutes until golden brown.

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